If you have decided to prepare sushi, you should adapt each tea to the fish you have chosen. For salmon or tuna sushi, go for a Bancha Hojicha. This roasted, thirst-quenching Japanese green tea has a woody aroma and is low in caffeine. If you are making sushi with sea bream, your best option is a Sencha such as the Sencha Ariake, which is both gentle and fills the mouth well, overcoming an umami taste.
Finally, mackerel sushi should be paired with a Genmaicha Yama! This surprising blend of Bencha green tea and toasted rice with fresh and roasted notes perfectly complements the strong flavours of mackerel.